300 g of canned bamboo shoots, cut into thin sticks
1 Cup (90 g) of bean sprouts
1/2 Cup (80 g) peanuts, toasted and chopped thick
1/2 lettuce, in julienne
1 Cup (30 g) fresh coriander leaves
Beat the eggs well, water and oil in a bowl. incorporate the two flours and add them until a smooth pasta is formed without lumps. Cover it and let it sit for a long time 20 minutes.
Oil-join a small anti-stick frying pan, or a crepetera, and simmer it. Put 2 spoon of the dough, moving the pan so that it's covered all the bottom; if you've put too much mass, pour it back into the bowl. Let the crepe settle for 2 minutes. until it is slightly browned. Turn it around and brown the other side others 2 minutes; curd the rest of the pancakes. Go putting them in a lidded casserole so they don't cool down
Heat the oil in a nonstick frying pan, throw out the prawns (cut in half along if they're too big) and skip them during 5 minutes over medium heat or until they turn bright pink. Have the other filling ingredients ready for use; put them on flat plates or on a tray.
Put in each crepe some chopped lettuce, cilantro leaves, the prawns, the bamboo stems, soybean sprouts and peanuts; fold the edges up and roll up to wrap the mixture.
Variation: wrap the cooked filling in tender lettuce leaves instead of the pancakes.
Recipes easy to https://recetasdecocinafaciles.NET /